Stuffed Chicken Siena The Olive Garden Official Recipes

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STUFFED CHICKEN SIENA (THE OLIVE GARDEN - OFFICIAL RECIPE)

Yet another great dish from The Olive Garden. This is from their websire. This is no Knock off! One of my Favorites. Link to their websire: http://www.olivegarden.com/recipes/

Provided by Starfire aka Wendy

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26



Stuffed Chicken Siena (The Olive Garden - Official Recipe) image

Steps:

  • CHEESE FILLING: MIX all cheese filling ingredients in a mixing bowl until well-blended.
  • Divide into 4 portions; refrigerate until ready to use.
  • PREPARATION FOR CHICKEN: PLACE chicken on a cutting board and split to open.
  • Spread cheese filling evenly on both sides.
  • FOLD one side over to the other and repeat with other breasts.
  • PLACE chicken in baking pan coated with cooking spray.
  • Bake at 450ºF for 20 minutes or until juices run clear.
  • SIENA SAUCE: HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown).
  • Add bell peppers and sauté until al dente.
  • Add olives and capers and stir.
  • Add red wine and bring to a boil.
  • Add remaining ingredients except basil.
  • BRING to a boil, reduce to low heat and simmer for approximately 30 minutes.
  • Add basil to sauce and stir well; remove Siena sauce from heat.
  • PLACE one chicken breast and drained, cooked pasta on each plate.
  • Evenly distribute Siena sauce over chicken and pasta.
  • Garnish with chopped basil.

Nutrition Facts : Calories 960.7, Fat 26.5, SaturatedFat 10.2, Cholesterol 168.8, Sodium 1225.4, Carbohydrate 118.6, Fiber 10.7, Sugar 21.1, Protein 58.7

1/2 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
1/2 cup smoked gouda cheese, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomato, chopped
1/4 teaspoon ground black pepper
1 tablespoon green onion, chopped
1 teaspoon garlic, minced
2 tablespoons fresh parsley, chopped
1 egg
2 tablespoons heavy cream
4 boneless skinless chicken breasts (6-8 oz each)
2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 cup kalamata olive, chopped
1/2 cup pimento stuffed olive, chopped
1/4 cup small caper, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 ounces tomato puree
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 tablespoon sugar
2 leaves sweet basil, chopped
1 lb pasta (your choice)

OLIVE GARDEN STUFFED CHICKEN MARSALA

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17



Olive Garden Stuffed Chicken Marsala image

Steps:

  • Preheat oven to 350°F.
  • Stuffing:Combine all cheese stuffing ingredients in a bowl.
  • Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
  • Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
  • Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
  • Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
  • Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
  • Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
  • Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

ITALIAN STUFFED CHICKEN

Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially

Provided by Jane Hornby

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7



Italian stuffed chicken image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
  • Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
  • Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium

2 tbsp chopped olives or sundried tomatoes - whatever you've got
1 garlic clove , crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes , sliced
olive oil , for drizzling

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